Zoodles with Beet Pesto

Spiralize zucchini into spaghetti-like zoodles; set aside.

In a food processor or Vitamix, blend cooked beets, olive oil, almond meal, red wine vinegar, water, and garlic. Taste carefully and add kosher salt and pepper to taste; stir well. Pour beet pesto over raw zucchini zoodles and serve immediately.

Note: The pesto can be made ahead of time, but don’t toss with the zoodles until just before serving (doing so will make the sauce watery).

To cook beets: Trim stems and leaves. Cover beets with water and boil for 50–60 minutes or until a knife easily pierces all the way through (be sure beets stay completely submerged). Remove beets from water. When cool enough to handle, use a paper towel to remove and discard skin. Wear disposable gloves to keep your hands from getting stained.